Chocolate Peacan Pie

I never was a big fan of Pecan Pie, until Bennett and I visited Austin, Texas for Thanksgiving. I fell in love but it is far from Paleo. I came home and was determined to make a gluten free healthy version of Pecan Pie. Mine is a bit different then the one we had in Texas; I added chocolate. I believe chocolate makes everything better.

Directions

For the crust:
Spray pie dish with coconut oil
Place flour and salt in a food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350 degrees for 8-12 minutes

For the filling:
In a food processor combine eggs, coconut sugar, and coconut oil
Stir in pecans and chocolate chips by hand
Transfer filling into crust (after baking for 8-12 minutes)
Bake at 350 degrees for 40-50 minutes, or until set
Cool completely before slicing
Top with our famous whipped cream